Cozido à Portuguesa varies from region to region, but the basic idea remains the same: boiling meat, sausages, and vegetables in one pot so that the flavours merge into one rich broth. It is a typical winter dish, symbolizing family comfort and tradition.
When cooking, it is important to follow the correct order, as different ingredients require different cooking times. The resulting broth (caldo) is an integral part of the meal and is often served as a starter with rice or small pasta.
In a large pot (ideally 8-10 L capacity), put the beef, pork, and smoked bacon/hock to boil. Cover with cold water, add salt (carefully, sausages are salty), and bring to a boil. Skim off any foam from the surface.
Simmer for about 60-90 minutes until the meat is almost tender.
Add the chouriço and farinheira to the pot. Cook for about 20 minutes. Morcela (blood sausage) is added later to prevent it from breaking apart.
Remove the meats and sausages (except chouriço and farinheira) and set them aside. Add the carrots and turnip to the broth. Cook for 10 minutes.
Add the chicken and potatoes. Cook for about 15 minutes.
Add the cabbage and morcela. Cook the morcela for only 5-10 minutes. All vegetables and meat should be tender but should not be falling apart.
Remove all ingredients from the broth and slice the meat and sausages into thick pieces. Arrange everything on a large serving platter.
The broth (Caldo) is served separately as a first course, often with boiled rice or small pasta that has been cooked in it.
The main course (meat, sausages, vegetables) is eaten hot. The remaining broth is excellent for sauces or other soups.